Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint of rum
- 1/2 pint of brandy
- 1/2 teaspoonful of nutmeg
- 1 pint of boiling water
- a spoonful of white sugar
- a piece of fresh pineapple
- 1 large lemon
- two ingredients well together
- 4 persons
- one third
- nutmeg
Directions
1839. INGREDIENTS.--1/2 pint of rum, 1/2 pint of brandy, 1/4 lb. of sugar, 1 large lemon, 1/2 teaspoonful of nutmeg, 1 pint of boiling water.
_Mode_.--Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and, to insure success, the processes of mixing must be diligently attended to.
_Sufficient_.--Allow a quart for 4 persons; but this information must be taken _cum grano salis_; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.
PUNCH is a beverage made of various spirituous liquors or wine, hot water, the acid juice of fruits, and sugar. It is considered to be very intoxicating; but this is probably because the spirit, being partly sheathed by the mucilaginous juice and the sugar, its strength does not appear to the taste so great as it really is. Punch, which was almost universally drunk among the middle classes about fifty or sixty years ago, has almost disappeared from our domestic tables, being superseded by wine. There are many different varieties of punch. It is sometimes kept cold in bottles, and makes a most agreeable summer drink. In Scotland, instead of the Madeira or sherry generally used in its manufacture, whiskey is substituted, and then its insidious properties are more than usually felt. Where fresh lemons cannot be had for punch or similar beverages, crystallized citric acid and a few drops of the essence of lemon will be very nearly the same thing. In the composition of "Regent's punch," champagne, brandy, and _veritable Martinique_ are required; "Norfolk punch" requires Seville oranges; "Milk punch" may be extemporized by adding a little hot milk to lemonade, and then straining it through a jelly-bag. Then there are "Wine punch," "Tea punch," and "French punch," made with lemons, spirits, and wine, in fantastic proportions. But of all the compounds of these materials, perhaps, for a _summer_ drink, the North-American "mint julep" is the most inviting. Captain Marryat gives the following recipe for its preparation:--"Put into a tumbler about a dozen sprigs of the tender shoots of mint; upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill up one third, or, perhaps, a little less; then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pineapple; and the tumbler itself is very often encrusted outside with stalactites of ice. As the ice melts, you drink." The Virg